Susan's Musings

Fresh Sub Rolls

This is very similar to the recipe that I use for My Favorite Hamburger and Hot Dog Buns. I wanted to try it with sub rolls, and I was pleasantly surprised with the outcome. It is so great for me to be able to use the same recipe for bread, hamburger, hot dog, dinner and sub rolls.

Ingredients:

This recipe will make four 12-inch sub rolls

1/2 cup warm water (105 to 110 degrees)
3 tbsp sugar
1 package of active dry yeast (2-1/4 tsp)

1/2 cup warm milk
2 eggs
1 1/4 teaspoons salt
3 tbsp melted unsalted butter
3 cups (12 3/4 ounces) All-Purpose Flour or Bread Flour
1/4 cup dry milk (powdered)
1/4 cup potato flour OR 1/2 cup instant mashed potato flakes*
3 tbsp melted unsalted butter for brushing tops

* For these sub rolls I used bread flour instead of all-purpose flour, dry milk and potato flakes. I saw no difference between the all-purpose and bread flour. They may have risen a little bit more, and they were light and fluffy. I prefer to use milk for added flavor and sweetness.

Make the Dough:

1. In large mixing bowl, dissolve sugar in 1/2 cup of water. Sprinkle yeast on top and stir. Let sit for 10 to 15 minutes, until foamy.
2. Whisk into yeast mixture milk, eggs, salt and melted butter; add flour, dry milk and potato flour/flakes. Mix well, pulling dough away from sides of bowl and form into ball.
3. Place bowl in stand mixer with dough hooks. Knead for 5 minutes, stopping to manually scrape dry flour mixture into the center, and until dough is soft and sticky (sweetened dough does not require as much kneading). Otherwise, knead by hand for 8 minutes. If the dough sticks to a silicone spatula add a little more flour.
4. Transfer dough to a lightly floured surface. I use my new Norpro Silicone Pastry Mat with Measurements. Dough will be sticky and elastic but will not stick to your fingers.
5. Knead a few times and form dough into a round ball, tucking loose ends underneath.
6. Drizzle or spray bowl with oil. Place dough in bowl and turn over until thinly coated with oil on all sides. Cover bowl with foil, plastic wrap or a towel (not terry cloth). Let dough rise in a warm place for 1 hour, until doubled in size. I like to use my 8-cup Pyrex measuring bowl so I can see how much it has risen.
7. Punch down (let the air out) and transfer risen dough from bowl to floured work surface.

Directions for Sub Rolls

1. Weigh the dough. It should weigh approximately 30 to 32 ounces.
2. Then, divide into 4 pieces. I use my pastry scraper/chopper. That comes out to approx. 7.5 to 8 oz. per sub roll.
3. Roll each piece of dough into a flat rectangle, 12″ long. With your fingers, tightly roll each piece lengthwise into the tube-like shape of a sub roll.
4. Pinch ends and seams, and place on a parchment-lined baking sheet, seam side down, at least 3″ apart.
5. *Okay, it is at this point you can add the Italian herbs and cheese if you choose. See recipe below. If not, continue to the next step.
6. Cover with lightly oiled plastic wrap and let rise for 45 minutes to an hour, or until the dough doubles in size.
7. Make four horizontal slashes across the top of each sub roll.
8. Bake at 350 degrees for 15 to 20 minutes, or until golden brown.
9. Remove from oven and immediately brush tops with melted butter. Place a dish towel over it and let sit for 30 minutes. The steam and the butter is what softens the crust, so this step is very important.
10. Serve warm or cool completely before freezing.

* This recipe can make one large or two small loaves of bread.

Italian Herbs and Cheese Bread Ingredients

1. 1 recipe for 4 Fresh Sub Rolls, formed into loaves, but not baked.
2. 1/2 cup shredded Monterey Jack or Cheddar cheese
3. 1-1/2 tablespoons grated Parmesan
4. 1 ½ tsp. garlic powder
5. 1/2 tsp. paprika
6. 1-1/2 tbsp. dried oregano
7. Sunflower oil (can use olive, vegetable, or soybean oil)
8. 1/8 c. bread crumbs

Directions for Italian Herbs and Cheese Bread Recipe

1. Prepare the dough as directed to make 4 Fresh Sub Rolls. Mix the dough, knead it, allow it to rise, and form the loaves (before the second rise).
2. Mix the cheeses, garlic powder, paprika, oregano, and bread crumbs in a bowl. Add sunflower oil to mixture to moisten. This will help bind the cheeses.
3. Slice each loaf, 1/8-inch deep, down the center with a serrated knife and press the cheese mixture on top of the loaves.
4. Cover the loaves and let them rise for 45 minutes to an hour, or until the dough doubles in size.
5. Make four horizontal slashes across to top of each sub roll.
6. Preheat the oven to 350 degrees.[2]
7. Bake the rolls for 25 minutes, or until the tops are golden brown. Do not overcook, as that will toughen the crust.
8. While still hot out of the oven, brush the bread with melted butter and cover with dish towel for 30 minutes.
9. Let the bread cool until room temperature.